Lentil Soup

Ingredients

Featured Clayton Farms Greens:

• pea microgreens
• rainbow chard

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• 1 yellow onion (diced)
• 1 large carrot (sliced)
• 1 medium russet potato (diced)
• 1 package of white button mushrooms (sliced in halves)
• 3 cloves of garlic (diced)
• 4 cups of choice of broth and 1 cup of water
• 2 Tbsp coconut aminos or soy sauce
• 1 cup green lentils (uncooked and rinsed)
• 8-10 leaves of rainbow chard (chopped)
• 1 cup pea microgreens (chopped)
• 1 tsp dried parsley (or chives)
• 5 pieces of fresh thyme or ¾ tsp dried thyme Salt and pepper to taste

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Directions

1. Add ¼ cup of the broth to a heated Dutch oven or large pot and sauté onions for 5 minutes.
2. Add potatoes, carrots, mushrooms, thyme, and parsley. Stir and sauté for another 5 minutes.
3. Add garlic and sauté for 1 minute. Add remainder of broth/water and coconut aminos (soy sauce). Increase heat and bring it to a boil.
4. Once boiling add the lentils and simmer for 30 minutes. Add more broth or water as desired while cooking.
5. Stir in the chopped rainbow chard and Pea shoots during the last 5 minutes of cooking.
6. Add salt/pepper and more aminos or soy sauce to taste.

Nutrition

Fun Fact: Rainbow chard is a part of the Chenopod family distinguished by flowers with no petals.Vitamins and Minerals: Rainbow chard contains significant amounts of vitamins A, E, C, K and B as well as potassium, magnesium, calcium, iron, manganese, copper, lutein (carotenoid that protects eye from sun damage.All these great nutrients make chard an anti-inflammatory antioxidant superhero! It supports our cardiovascular system, eye health, immunity, and bone health!Pea Shoots contain Vitamins C and A, Calcium, and Iron. Their dense nutrition provides blood cleansing properties and an excellent source of fiber. They contains 8 times more vitamin C than blueberries!

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